我国果酒行业发展现状及前景分析
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摘要
果酒营养丰富、酒精度低,健康且时尚,符合未来酒业的发展趋势,也深受消费者欢迎。果酒市场目前还处于导入期向成长期的过渡阶段,还存在种类繁多、缺乏标准、技术基础薄弱、文化缺失、企业众多却未形成领导品牌等问题。但是果酒行业发展前景广阔,果酒加工潜在效益大,加工政策利好,水果深加工市场需求高,新技术及新工艺的出现都会极大推动果酒产业的发展。
Fruit wine is healthy, fashionable and rich in nutrition with low alcohol content. It is not only popular among consumers but also in line with the future development trend of wine industry. At present, fruit wine market is in the transitional stage from birth to growth. There are still many problems such as lack of corresponding national standards, weak technical foundation, and lack of fruit wine culture and brand leader etc. On the other hand, fruit wine industry is facing broad development prospects, great potential economic benefits, favorable policy support, and high demand in fruit deep-processing market. New wine-making crafts will undoubtedly advance the rapid development of fruit wine industry.
Fruit wine is healthy, fashionable and rich in nutrition with low alcohol content. It is not only popular among consumers but also in line with the future development trend of wine industry. At present, fruit wine market is in the transitional stage from birth to growth. There are still many problems such as lack of corresponding national standards, weak technical foundation, and lack of fruit wine culture and brand leader etc. On the other hand, fruit wine industry is facing broad development prospects, great potential economic benefits, favorable policy support, and high demand in fruit deep-processing market. New wine-making crafts will undoubtedly advance the rapid development of fruit wine industry.
引文
[1]贾凌杉,贾文沦,杜彬,等.低度欧李发酵果酒的酿造和营养成分分析[J].食品工业科技,2011(5):68-70.
[2]朱克永.猕猴桃发酵果酒的酿造和营养成分分析[J].食品研究与开发,2017,38(8):92-95.
[3]TOMé-CARNEIRO J,GONZáLVEZ M,LARROSA M,et al.One-year consumption of a grape nutraceutical containing resveratrol improves the inflammatory and fibrinolytic status of patients in primary prevention of cardiovascular disease[J].The American journal of cardiology,2012,110:356-363.
[4]NAKAMURA T,FUJIWARA N,SUGAYA T,et al.Effect of red wine on urinary protein,8-hydroxydeoxyguanosine,and liver-type fatty acidbinding protein excretion in patients with diabetic nephropathy[J].Metabolism,2009,58:1185-1190.
[5]CHIVA-BLANCH G,URPI-SARDA M,ROS E,et al.Effects of red wine polyphenols and alcohol on glucose metabolism and the lipid profile:a randomized clinical trial[J].Clinical nutrition,2013,32:200-206.
[6]CHANG K J,THACH M W L,OLSEN J.Wine and health perceptions:exploring the impact of gender,age and ethnicity on consumer perceptions of wine and health[J].Wine economics and policy,2016,5:105-113.
[7]赵姗姗,李娜.谈果酒行业存在的问题与发展策略[J].酿酒科技,2013(2):101-103.
[8]赵光垒,向泽攀,胡文艺,等.我国果酒酿造工艺现状及发展趋势[J].农产品加工,2018(1):68-69.
[9]潘训海,李再新,谢万如,等.果酒型保健酒的发展现状及发展前景[J].酿酒科技,2009(12):81-83.
[10]中华人民共和国农业部.绿色食品果酒:NY/T 1508-2017[S].北京:中国农业出版社,2017.
[11]赵祥杰,陈卫东,刘学铭,等.果酒酵母选育研究进展[J].酿酒,2006,33(1):57-60.
[12]徐雯,祝贺,王英臣.酸浆果酒酶法澄清的研究[J].酿酒,2014,41(2):39-41.
[13]周元,贲浩,傅虹飞.酵母菌株对猕猴桃果酒香气成分的影响[J].现代食品科技,2014,30(12):263-270.
[14]中华人民共和国国家统计局.中国农业统计年鉴(2017)[M].北京:中国统计出版社,2017.
[15]陈静,程晓雨,潘明,等.中国果酒生产技术研究现状及其产业未来发展趋势[J].食品工业科技,2017,38(2):383-389.
[16]于立梅,刘俊梅,冯卫华,等.催陈方式对山竹果酒理化特性和香气成分的影响[J].现代食品科技,2013,29(10):2442-2446.
[17]王惠惠,莫树平,柏建玲,等.高压脉冲电场灭菌对木瓜果酒中维生素C损失的影响[J].酿酒科技,2018(9):22-25.
[18]徐清萍,朱广存.野生猕猴桃果酒酵母的筛选鉴定及耐受性的研究[J].中国酿造,2011(7):120-123.
[19]张陈云,刘金福,何新益,等.冬枣果酒酵母的紫外诱变选育研究[J].酿酒科技,2010(2):31-34.
[20]朱明明,何鸿举,樊明涛,等.巴氏葡萄球菌TS-82联合酿酒酵母发酵改善沙棘果酒风味[J].食品工业科技,2018,39(10):163-167.
[21]张倩雯,王春霞,杨丽芸,等.影响酿酒酵母发酵过程的因素分析[J].中国酿造,2015(12):14-19.
[22]孙慧烨,李静,樊明涛,等.离子交换树脂法降低苹果酒酸度研究[J].天津农业科学,2015,21(5):41-45.
[23]栾天罡,李攻科,张展霞.固相微萃取-衍生化法与气相色谱-质谱联用分析葡萄酒中多酚类化合物[J].中山大学学报:自然科学版,2001,4(1):54-57.
[2]朱克永.猕猴桃发酵果酒的酿造和营养成分分析[J].食品研究与开发,2017,38(8):92-95.
[3]TOMé-CARNEIRO J,GONZáLVEZ M,LARROSA M,et al.One-year consumption of a grape nutraceutical containing resveratrol improves the inflammatory and fibrinolytic status of patients in primary prevention of cardiovascular disease[J].The American journal of cardiology,2012,110:356-363.
[4]NAKAMURA T,FUJIWARA N,SUGAYA T,et al.Effect of red wine on urinary protein,8-hydroxydeoxyguanosine,and liver-type fatty acidbinding protein excretion in patients with diabetic nephropathy[J].Metabolism,2009,58:1185-1190.
[5]CHIVA-BLANCH G,URPI-SARDA M,ROS E,et al.Effects of red wine polyphenols and alcohol on glucose metabolism and the lipid profile:a randomized clinical trial[J].Clinical nutrition,2013,32:200-206.
[6]CHANG K J,THACH M W L,OLSEN J.Wine and health perceptions:exploring the impact of gender,age and ethnicity on consumer perceptions of wine and health[J].Wine economics and policy,2016,5:105-113.
[7]赵姗姗,李娜.谈果酒行业存在的问题与发展策略[J].酿酒科技,2013(2):101-103.
[8]赵光垒,向泽攀,胡文艺,等.我国果酒酿造工艺现状及发展趋势[J].农产品加工,2018(1):68-69.
[9]潘训海,李再新,谢万如,等.果酒型保健酒的发展现状及发展前景[J].酿酒科技,2009(12):81-83.
[10]中华人民共和国农业部.绿色食品果酒:NY/T 1508-2017[S].北京:中国农业出版社,2017.
[11]赵祥杰,陈卫东,刘学铭,等.果酒酵母选育研究进展[J].酿酒,2006,33(1):57-60.
[12]徐雯,祝贺,王英臣.酸浆果酒酶法澄清的研究[J].酿酒,2014,41(2):39-41.
[13]周元,贲浩,傅虹飞.酵母菌株对猕猴桃果酒香气成分的影响[J].现代食品科技,2014,30(12):263-270.
[14]中华人民共和国国家统计局.中国农业统计年鉴(2017)[M].北京:中国统计出版社,2017.
[15]陈静,程晓雨,潘明,等.中国果酒生产技术研究现状及其产业未来发展趋势[J].食品工业科技,2017,38(2):383-389.
[16]于立梅,刘俊梅,冯卫华,等.催陈方式对山竹果酒理化特性和香气成分的影响[J].现代食品科技,2013,29(10):2442-2446.
[17]王惠惠,莫树平,柏建玲,等.高压脉冲电场灭菌对木瓜果酒中维生素C损失的影响[J].酿酒科技,2018(9):22-25.
[18]徐清萍,朱广存.野生猕猴桃果酒酵母的筛选鉴定及耐受性的研究[J].中国酿造,2011(7):120-123.
[19]张陈云,刘金福,何新益,等.冬枣果酒酵母的紫外诱变选育研究[J].酿酒科技,2010(2):31-34.
[20]朱明明,何鸿举,樊明涛,等.巴氏葡萄球菌TS-82联合酿酒酵母发酵改善沙棘果酒风味[J].食品工业科技,2018,39(10):163-167.
[21]张倩雯,王春霞,杨丽芸,等.影响酿酒酵母发酵过程的因素分析[J].中国酿造,2015(12):14-19.
[22]孙慧烨,李静,樊明涛,等.离子交换树脂法降低苹果酒酸度研究[J].天津农业科学,2015,21(5):41-45.
[23]栾天罡,李攻科,张展霞.固相微萃取-衍生化法与气相色谱-质谱联用分析葡萄酒中多酚类化合物[J].中山大学学报:自然科学版,2001,4(1):54-57.